Low Carb Bolognese

Zucchini or Zoodles as a substitute for pasta already is everywhere. Now I learned that cabbage turnip can be a great substitute as well!

What I don’t totally like about zoodles is that they get soggy really fast, and it’s just like if you cut your zucchini into the bolognese sauce and cook it. And while that’s totally okay sometimes, I like the feeling of having something similar to pasta in size and form (or you can mix it, part pasta and part veggie-sticks) to have with your sauce.

  • minced meat, 300 – 500 g (10-17 oz) depending on how meaty you want your bolognese to be. I really like the meat part, so I usually use the bigger amount
  • 250 ml (8,5 oz) tomato sauce, plain
  • 1 medium sized zucchini
  • 1 medium sized cabbage turnip
  • onions, carrots, tomatoes to taste for the sauce
  • olive oil and herbs to taste

If you use them, cut your onion and carrots in small cubes. Heat olive oil in a pan and sear onions and carrots, before adding the minced meat. Stir and cook until the meat is done.

Wash your zucchini and peel the cabbage turnip. Cut them into studs approximately the size of spiral pasta. Cook in a pot or a steamer until soft. Start with the turnip, as they are harder than the zucchini, and add the zucchini at a later point to the pot.

Pour the plain tomato sauce into the pan with the meat. Stir and let it simmer. If you want to add tomatoes, cut them and add to the mix. Season to flavour (I always add salt, pepper, basil, a little bit or oregano and garlic, but you can use whatever you like). Let simmer for a while.

Serve turnip and zucchini with the sauce. Bon appetit!